These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

415 related items for PubMed ID: 31816106

  • 1. Drivers of liking for reduced sodium potato chips and puffed rice.
    Buechler AE, Lee SY.
    J Food Sci; 2020 Jan; 85(1):173-181. PubMed ID: 31816106
    [Abstract] [Full Text] [Related]

  • 2. Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?
    Buechler AE, Lee SY.
    J Food Sci; 2019 Dec; 84(12):3763-3773. PubMed ID: 31742690
    [Abstract] [Full Text] [Related]

  • 3. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.
    Popoola IO, Bruce HL, McMullen LM, Wismer WV.
    J Food Sci; 2019 Oct; 84(10):3009-3017. PubMed ID: 31509247
    [Abstract] [Full Text] [Related]

  • 4. Identification of sensory attributes that drive the likeability of Korean rice wines by American panelists. [Corrected].
    Kwak HS, Ahn BH, Kim HR, Lee SY.
    J Food Sci; 2015 Jan; 80(1):S161-70. PubMed ID: 25559310
    [Abstract] [Full Text] [Related]

  • 5. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
    Hong JH, Kwon KY, Kim KO.
    J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
    [Abstract] [Full Text] [Related]

  • 6. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer.
    Gous AGS, Almli VL, Coetzee V, de Kock HL.
    Nutrients; 2019 Feb 22; 11(2):. PubMed ID: 30813331
    [Abstract] [Full Text] [Related]

  • 7. The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in "Better-for-You" foods.
    Halim J, Bouzari A, Felder D, Guinard JX.
    J Food Sci; 2020 Sep 22; 85(9):2902-2914. PubMed ID: 32776553
    [Abstract] [Full Text] [Related]

  • 8. A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products.
    Nguyen H, Wismer WV.
    Food Res Int; 2019 Sep 22; 123():631-641. PubMed ID: 31285012
    [Abstract] [Full Text] [Related]

  • 9. Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads.
    Dunteman AN, Lee SY.
    J Food Sci; 2023 Mar 22; 88(3):1128-1143. PubMed ID: 36660891
    [Abstract] [Full Text] [Related]

  • 10. Consumer acceptance and sensory drivers of liking for high plant protein snacks.
    Saint-Eve A, Granda P, Legay G, Cuvelier G, Delarue J.
    J Sci Food Agric; 2019 Jun 22; 99(8):3983-3991. PubMed ID: 30719740
    [Abstract] [Full Text] [Related]

  • 11. Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation.
    Wong KM, Decker EA, Autio WR, Toong K, DiStefano G, Kinchla AJ.
    J Food Sci; 2017 Oct 22; 82(10):2379-2386. PubMed ID: 28857162
    [Abstract] [Full Text] [Related]

  • 12. Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.
    Lykomitros D, Fogliano V, Capuano E.
    J Food Sci; 2018 Apr 22; 83(4):1103-1115. PubMed ID: 29577289
    [Abstract] [Full Text] [Related]

  • 13. Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and Herbs.
    Cox GO, Lee Y, Lee SY.
    J Food Sci; 2019 Sep 22; 84(9):2610-2618. PubMed ID: 31429488
    [Abstract] [Full Text] [Related]

  • 14. Consumer perceptions of anticake agents on shredded Cheddar cheese.
    Meals SE, Harwood WS, Drake MA.
    J Dairy Sci; 2021 Jan 22; 104(1):281-294. PubMed ID: 33131817
    [Abstract] [Full Text] [Related]

  • 15. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
    Kwon GY, Hong JH, Kim YS, Lee SM, Kim KO.
    J Food Sci; 2011 Jan 22; 76(1):S1-7. PubMed ID: 21535706
    [Abstract] [Full Text] [Related]

  • 16. The potential for microwave technology and the ideal profile method to aid in salt reduction.
    Barnett SM, Sablani SS, Tang J, Ross CF.
    J Food Sci; 2020 Mar 22; 85(3):600-610. PubMed ID: 32017103
    [Abstract] [Full Text] [Related]

  • 17. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee.
    Frost SC, Ristenpart WD, Guinard JX.
    J Food Sci; 2019 Aug 22; 84(8):2297-2312. PubMed ID: 31269246
    [Abstract] [Full Text] [Related]

  • 18. Combined heterogeneous distribution of salt and aroma in food enhances salt perception.
    Emorine M, Septier C, Andriot I, Martin C, Salles C, Thomas-Danguin T.
    Food Funct; 2015 May 22; 6(5):1449-59. PubMed ID: 25856503
    [Abstract] [Full Text] [Related]

  • 19. Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping.
    Oliver P, Cicerale S, Pang E, Keast R.
    J Food Sci; 2018 Apr 22; 83(4):1073-1083. PubMed ID: 29603215
    [Abstract] [Full Text] [Related]

  • 20. Perceptual changes and drivers of liking in high protein extruded snacks.
    Kreger JW, Lee Y, Lee SY.
    J Food Sci; 2012 Apr 22; 77(4):S161-9. PubMed ID: 22515253
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 21.